Serve Hot

Typed recipe for Chicken Spoon Bread:

2 C. finely chopped cooked chicken
1 C. milk
1 C. chicken stock
1/2 C. white cornmeal
1/2 T. baking powder
1 T. salt
2 T. melted butter
3 eggs, beaten separately
1 C. cheese

Scald milk in double boiler. Add stock and cornmeal and cook to a mush thickness. Remove from fire. Add baking powder, salt, beaten egg yolks, butter, and chicken.

Beat together till smooth, fold in egg whites, stiffly beaten, to mixture. Top with grated cheese. Bake in moderate oven till firm and brown. Serve hot with butter.

Mrs. W.W. Fraser
Mrs. J.C. Thomas

Found in a very worn copy of "The Modern Priscilla Cook Book" date and publisher unknown, title page missing.

-Click to enlarge photos-


  1. It looks like it might be this book published in Boston in 1924:

  2. The Modern Priscilla Cookbook, with the same cover as yours, shows a 1924 publication date. It was apparently updated in 1932. A Modern Priscilla magazine was first published in the late 1800s by the Priscilla Publishing Company. Apparently, a modern Priscilla was something to which women aspired.